Easy Blender Hollandaise Sauce

A quick and easy version of this classic French hollandaise sauce, made in a blender.

  • Prep time: 10 minutes
  • Yield: Makes about 1 cup of sauce, good for about 4-6 servings.


  • 3 egg yolks (see how to separate eggs)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter (if using salted butter, skip the added salt)


1 Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.

Continue to blend for another couple seconds after the butter is all incorporated.

4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.

If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

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  • Collin

    Eating practically raw eggs?

    Supposedly the heat generated from the friction of the blender blades and the hot butter are enough to raise the temp of the eggs sufficiently. Still, if raw eggs are a concern, you can try this with pasteurized eggs, or try a more classical method in which you whisk the eggs over a double boiler. ~Elise

    • Cathy

      If you use pasture-raised eggs from a local farm, the risk for foodborne illness from salmonella decreases significantly.

  • Lou Doench

    BTW, pour the finished sauce into your thermos, or insulated coffee carafe to keep it warm.

  • Tide

    Thanks for this recipe. I’m one of those people always afraid to attempt making it. Very exciting, I’ll slather it on everything!
    Oh, by the way, don’t worry about it making you fat. Slather it on a lovely protein without the complex carb and you won’t gain an ounce!

    • Nikkidee

      Try with crumbled goat cheese and scrambled eggs. Maybe some chives. So Devine and everyone loves it!

  • Mike

    @Collin; People are WAY too afraid of raw eggs in my opinion. Look up some statistics on salmonella; something like 1 in every 30,000 eggs produced is contaminated with salmonella and if you buy organic, free-range eggs the contamination rate is even lower (as free-range chickens are, on average, much healthier than their factory farmed brethren). I make caesar salad from scratch (using raw egg yolk) all the time and have noticed no ill effects.

    • Phil

      What if your immune system is very low, as in my case, maybe whisking the eggs over the double broiler would be an alternative. I eat eggs all the time, but they are always thoroughly cooked in what ever method.

      • Elise

        That might work. You might also consider using pasteurized eggs.

      • jack

        the temp is only brought up to 140F and isn’t high enough to kill germs. when on a double boiler or other methods or the eggs will scramble.
        this method sounds more like a blender mayonnaise (not that that’s a bad thing) I use a stick blender in a tall glass, do the yokes, lemon etc, leave blender down the bottom, add butter, lift the blender up and the emulsification will happen as you raise it through the butter

      • jack

        melted butter of course

  • Saria

    Hi Elise! I have made hollandaise in the blender at work, as long as the chef isn’t old-school strict about it. The one thing is that the butter should be super-hot, not cooled, to ensure that the eggs get cooked. Since you add it while the blender is running, it doesn’t scramble the eggs.

    Good to know, thank you! I’ll adjust the recipe. ~Elise

  • Andrea

    I’ve tried it both ways– and in the blender is definitely easier, and tastes just as good.

    I like your addition of cayenne– will have to remember to try that next time.

  • Lisa J. Cihlar

    I made this tonight for an eggs Benedict dinner with some asparagus for good measure. It was wonderful and easy. I cut the salt in half and when I make it again I will not use any. I think there was enough in the salted butter. Thank you, Lisa

  • Paul

    Just like Julia Child said 40 years ago (which everyone has conveniently forgotten):

    3 egg yolks
    2 tablespoons lemon juice (or less, to taste)
    1 stick butter, melted and still very hot
    salt and white pepper to taste

    Blend egg yolks and lemon juice and drizzle in the hot butter with blender running. The hot butter cooks the yolks and produces a very fine, thick sauce – just delicious.

    Very simple, very quick, and always works. There’s nothing new under the sun.

  • Paula

    Elise: Thanks for reminding me how easy making hollandaise sauce can be. More important right now is to tell you what a genius you are at creating a web site – I had such fun exploring the other sauces that were suggested. I’ll be making the Orange Beurre Blanc sauce for our dinner tonight. Then when I feel we can stand the calories I’ll try the hollandaise on some fresh spring asparagus. Your clear, uncluttered design is like browsing through a good library. There’s so many new and exciting things to find! Thanks, Paula,loving to cook, eat and read on the NH seacoast.

    Thanks Paula! ~Elise

  • Garyin Massena

    One little tip – clarify your butter before making the sauce. As you warm the butter you will get a lot of milk solids and such that float to the top. Skim these off before making the sauce.

    And now that you have Hollandaise why not go the extra step and make Bearnaise??? Great on steaks and burgers and…. pretty much everything!

  • chandani

    Oh that sounds so easy. And I will be able to make good use of some organic free range egg my friend got me yesterday. Can butter be substituted with olive oil?

    Hollandaise is a butter sauce. I think if you use olive oil what you will end up with is an aioli or mayonnaise. ~Elise

  • rabia

    Would this be good on a simple salad? I was thinking it might because it is kind of like a vinaigrette.

    I can’t imagine putting a butter sauce on salad. But if you try it, please let us know how it turns out for you. ~Elise

  • Barbara @ VinoLuciStyle

    I’ve been making a blender hollandaise sauce for years (although now will often just do it in a pan with an immersion blender) and the results are great..even if the arms aren’t willowy!

    I don’t worry about the eggs cooking; if I did I would never be able to make a French Silk Pie or true Caesar Salad again but I do make sure to buy the freshest eggs and refrigerate them as soon as possible…and maybe cross my fingers a little bit!

  • chandani

    Thanks for the reply Elise, Yeah it didn’t turn out like a sauce with olive oil. It was more thick. I learn my lesson use only butter.

  • Hilda

    I made the sauce and it came out runny. When I have it at restaurants, the sauce is thick. Did I do something wrong? I followed the recipe.

    I’m guessing you need to blend more in step 2. If it’s still a problem, add just a little less lemon juice. ~Elise

    • Linde

      Michael Ruhlman says to pour in just a little bit of butter to begin with and then emulsify. Then slowly add the remaining butter. I’ve had the same problem and hope this fixes it! I’ll be trying this technique.

  • MonkeyBoy

    If the holldaise winds up too thin, then you can put it in a pyrex container and nuke it for a few seconds, stir with a fork to determine constancy (and maybe lightly whisk), and repeat as necessary.

  • Raquel

    This was….WOW! I’ve never made eggs Benedict-instead, I make hollandaise sauce about once a month to go with fish or chicken, broccoli, asparagus, and even mashed potatoes. It’s always a hit, but the previous recipe I used called for 2 sticks of butter, and the last few batches I’ve made have separated into a gooey, separated, congealed mess… the previous recipe required me to whisk by hand over a burner set to low heat…If you leave the mixture on a second longer than you should, or if you don’t whisk fast enough, it’s ruined. Talk about total frustration!! (and a waste)
    I don’t have a conventional blender, but I do have the “magic bullet”..I modified the recipe quite a bit, but only because you can’t blend and pour in the butter at the same time when using the magic bullet…So for this part, I transferred the egg mixture into a deep, thick glass cereal bowl and used a mixer with an egg whisk attachment.
    The mixture wasn’t thick or warm enough for my liking after the butter was added, so I turned a burner on high and placed the sauce very close to the burner, on top of the stove, whisking away by hand.
    After about 15 minutes, it turned out amazingly. Thank you so much for sharing this…It made my hollandaise sauce routine 10x easier, and more delicious!!

    • Diane Hulen

      I don’t know what a magic bullet is, but if it’s anything like an immersion blender there is a great recipe for that, called 2 minute Hollandaise. Google it. Sounds similar to what you did, but with much less work! My immersion broke, so I have gone back to Elise’s method. The only thing I do differently is to put the butter into a glass measuring cup and melt it in the micro. Then I have a handy pouring spout to add it to the blender.

  • Kara Joy

    Wow. I saw this recipe when you posted it last year, but have delayed making it. It’s really too bad that it was so easy to make following your instructions … because now I’m going to want it ALL THE TIME. This hollandaise (I followed the instructions exactly, thinning it a little with warm water) was delicious! I ate it drizzled over steamed asparagus and boiled red potatoes, German style. Yum.

    I cannot wait to treat my husband to homemade Eggs Benedict (his very favorite breakfast). :)

    THANKS! I appreciate the easy instructions.

  • Mike

    I have struggled for years trying to get my timing right to be able to serve eggs benedict with everything hot. This recipe was the key, it worked very quickly and was perfect. It looked exactly like the photo. Thanks! Mothers day will now be much easier!

    • Diane Hulen

      I learned an important trick from Julia Child: poach the eggs ahead (even the day before), put in a pan of water, set aside or refrigerate. When you are ready to do the Benedicts, heat a skillet of water on the stove and reheat the eggs just when you need them.

  • Xenira

    Hallelujah! WoooHOOoooo! Now I know that I don’t have to fear the Hollandaise! After buying some gorgeous asparagus and salmon at the market today, I decided now was the time to bite the bullet and just do it. As usual, I turned to Simply Recipes to help bail me out. This recipe couldn’t be more easy and it turned out perfectly. Yay!

    I used unsalted butter but added just a little less than your recipe and it was perfect. The cayenne adds just a teensy hint of a kick and I decided to raise the stakes and threw in just a little minced garlic with the butter as it was melting and it was divine! Thanks so much, Elise!

  • s

    i followed your recipe and considered all the tips added by others, did not come out right. at least was able to strain and use flavoured butter elsewhere. too bad. i really love this sauce.

  • Tom

    Your recipe looks great and I will definately try it. Any ideas on making this with a substite for butter? My wife is allergic to dairy products, especially butter!

    I would recommend doing an Internet search for “aoli” which is somewhat similar, but made with olive oil. ~Elise

  • Holly

    This was gross, it tasted like nothing but butter and couldn’t have been any more runny.

  • Krystal

    I am allergic to butter. Have you tried this recipe with margarine?

    No. But if you try it that way, please let us know how it turns out for you. ~Elise

  • Mandarina65

    Consistency was not good at all using this method, I ended up having to thicken it on the stove top afterall so it really didn’t save me any time.

    • Diane Hulen

      You did something wrong. This recipe works perfectly. You must follow it exactly for good results.

  • rabia

    Hey Elise,
    I was wondering if the butter is measured after melting or before. Because 10 tablespoons of solid butter is much more when melted.

    Before melted. You know the measurement lines on the sticks of butter? Well, it’s basically one stick of butter plus 2 Tbsp from another stick. ~Elise

  • Mary Ellen

    What a great sauce!! I was always afraid to try making Hollandaise Sauce, but this is super easy. My husband says it is as good as a 5 Star Restaurants!

  • Deanna

    Perhaps those with runny mixtures can blame the blender. My Vitamix did it perfectly.

  • SeptimusFry

    Tried this twice and it split both times. Maybe it is my liquidizer, too fast? Anyway, just started with one yolk doing it the old pre-electric way and plenty of forearm muscle – nearly 10 mins later the most beautiful sauce. But I will go on trying electric, it just has to be easier.

  • Gilli

    Hi Elise

    Just going to make your Hollandaise in the Blender

    Read Michael’s post as well
    Will do that another time. tonight I have fresh fresh new asparagus. It is spring here, Just feeling a little lazy
    Have made wonderful meringues with the whites
    We shall have them with fresh cream and beautiful strawberries
    Spring time meal

  • Susie

    I have been meaning to post this for sometime now. Actually a couple of years. I have tried your recipe on a couple of special occasions and it always turns out great. I just looked it up again as tomorrow is Fathers day and I will be making eggs benedict for my hubby tomorrow morning. So thank you for sharing.

  • maura

    i have made your recipe twice and both times PERFECT the best hollandaise my husband and i have ever had (i used paprika instead of cayenne) -i had some left over, in a closed glass dish which i put atop the just cooked artichokes last night to warm and it was a great dipping sauce -thank you:)

  • Hema R.

    Tried making it using stick mixer and it turned out well, not runny at all! Thanks for the easy recipe.

  • Jennifer Graham

    Thank you! I also was put off making eggs Benedict for many years because of the work involved in making the hollandaise suace. This was so easy to pull together and tasted amazing, even at one third the recipe…just enough for me. This will be my go to recipe from here on. So happy to be able to finally make tthis at home and not have to wait to find it in a restaurant

  • Tracy

    Great recipe…. Completed with ease….. Taste fan alongside grilled salmon,brocolli and new potatoes……. Froze what was left and reheated gently in a bsin Marie….held up well and was just as impressive with poached eggs and smoked salmon……

  • Jo

    Made this a while back, ‘easy’ is right! We served it with poached eggs and steamed asparagus. Delicious! Thank you :)

  • Jody

    Yum! I made mine with an immersion blender and it worked great. My Holandaise will go over fresh-cooked green beans and likely a dab over our pork chops and rice. Mmmm. Thank you, Elise!

  • Mary Fisher

    I once had an eggs Benedict which was awful The chef had used a commercial mayonnaise. We never use commercially prepared foods at home and it was so disgusting that neither of us ordered it again.

    But we never make the dish at home, can’t see the point of adding anything to our hens’ eggs, they’re beautiful just as they are. Hollandaise sauce is perfect for wild salmon or asparagus or both. There are many other sauces for other applications.


  • Audrey

    Hi Elise, thank you for your recipe. I have done the hollandaise in my Thermomix and it worked. Delicious and fast, easy to make. Thank you

  • Marianne

    I read a similar recipe the other day and what they recommended as a first step, was filling the blender with boiling hot water and letting it stand for 10 min. After the blender is emptied it should be thoroughly dried with a kitchen towel. This might help those who are still skeptical whether their egg yolks are hot enough … :)

  • Lisa

    Best hollandaise sauce I’ve made. Very easy, quick and tasted great. Thanks!

  • Christian Gehman

    Thanks for these thoughts … one of the problems with making Hollandaise at home, as opposed to making it in a restaurant kitchen, is the very small quantity of sauce that is usually prepared at home. The blender method will help with that. A small quantity makes it much easier to overheat and curdle the Hollandaise emulsion. When I was at The Iowa Writers Workshop, I worked as a line cook on the dinner shift at The Iron Men Inn in Iowa City; one of my usual prep jobs was making about a quart and a half of Hollandaise Sauce, some of which was transformed into Bearnaise Sauce. Although it is much easier to make a large quantity — alas! it doesn’t keep particularly well beyond the moment though it will keep through a dinner service (if you’re careful to watch it and hold it at a non-curdling temperature below the cooking point of the egg yolk and above the melting point of butter. Exceeding the limits will cause the yolks to curdle or the butter to congeal. Congealed, the sauce is interesting on toast points under bits of tenderloin or shrimp; curdled, it’s usually just scrambled eggs with too much butter attached. Incidentally, if you have happen to have some Texas Chili (beef, ancho chilis, cumin, salt (no other veg)(recipe on request) in the fridge, reducing some of the liquid to meat glaze and then adding that to a Hollandaise emulsion makes a truly wonderful topping for grilled meat — chicken, pork, or beef.

  • Lynn D.

    One of the reasons your hollandaise may have been too runny is because the butter wasn’t hot enough. We have been making a blender recipe for hollandaise and béarnaise for years with no problem. Then one day, it didn’t work like before and we couldn’t figure it out. We tried everything – new eggs, old eggs, jumbo eggs, large eggs – and nothing worked. It tasted good, but it was WAY to thin. Then one day, I made it and the butter was sputtering, it was so hot and voila! the sauce came out thick like it used to. We finally put it together: we used to heat the butter in the microwave, but then we got rid of the microwave and started heating the butter on the stove. The only thing was, the butter never got as hot as it did in the microwave and the sauce never thickened because the yolks never got hot enough to thicken. Once we heated the butter within an inch of its life on top of the stove, the sauce thickened like before and we were in hollandaise heaven!

  • Tom Landshof

    note date
    Blender Béarnaise Sauce Tom Landshof 6/1/94
    (March 1973 Gourmet)

    In sauce pan combine 2 Tbl dry white wine, 1 Tbl tarragon vinegar, 2 tsp. chopped shallots, 2 tsp. minced fresh tarragon or 1 tsp. dried, and 1/4 tsp. pepper. Cook mixture over high heat till almost all liquid has evaporated. Pour into 3/4 cup hollandaise sauce in blender and blend at high speed for 4 seconds.

    Blender Hollandaise Sauce Tom Landshof 6/1/94
    (March 1973 Gourmet)

    In blender combine 3 egg yolks, 2 tsp. lemon juice, 1/4 tsp. salt, few grains of cayenne. Cover and turn blender on and immediately off. Melt 1 stick or 1/2 cup butter until it begins to bubble.
    Turn blender on and add hot butter gradually into egg yolk mixture. Turn blender off and keep warm in shallow pan of warm water, if necessary. Makes about 1 cup. Can double.

  • Tiffany

    I tried this recipe or Father’s Day brunch and made eggs Benedict. I followed the recipe exactly and it came out perfectly!! When I was finished with everything I reheated the hollandaise over a double boiler for a few seconds and served. Husband and kids thoroughly enjoyed! Thank you!!

    • Elise

      I’m so glad you liked the recipe Tiffany and Happy Father’s day to the dad(s) in your life!

  • Eric

    Just to ease your fear, no this sauce will NOT make you fat. One thing makes you fat; insulin. This does not raise insulin much at all. In, fact, make this with butter from grass-fed cows and it would the healthiest and most nutrient dense foods on planet earth. Good recipe.

  • Gena

    This did not turn out at ALL! I was VERY disappointed,guess I will go back to making it the old way

  • joy

    It’s just not right. Don’t know where it went wrong, but it was horrible.

  • Adrienne

    Will this work with an immersion blender?

  • Emily del Mundo

    Worked perfectly. Thank you for posting this recipe.

  • :D

    How do you store and rewarm leftover hollandaise sauce?

  • Lia Moran

    This recipe was just perfect! I made it for Eggs Benedict and will use the leftovers for roasted asparagus. I reheat it using a double boiler.

  • Kelly

    I was skeptical since I’d only made Hollandaise using the double boiler method. But this works like a charm! It’s great when I want to cook up some Eggs Benedict in a jiffy. My husband says he prefers the double boiler way, but I think this is just as good. Maybe because I’m the one putting all the work into the Eggs Benedict ;)

  • Cath

    I love this! I love eggy benedict but was always scared of the hollandaise sauce! This was a success the first time! Thanks for making me brave enough to try!